0
|
|
 |
|
Recipes by
Main Ingredient
Recipes by
Course
Recipes by
Dish
Recipes by
Cuisine
Recipes by
Special Diet
|
|
|
0 |
|
0
Court Bouillon for Poaching Fish Recipe
Makes 3 to 4 cups
Ingredients: 1 onion, peeled and chopped
1 carrot, peeled and sliced, 1/2-inch thick
1 stalk celery, peeled and sliced, 1/2-inch thick
1 head garlic, halved horizontally
3 sprigs parsley
3 sprigs thyme
1 bay leaf
10 peppercorns
2 tsp fennel seed
1 tsp coriander seed
1/2 cup white vinegar or 1 1/2 cup dry white wine
2 tbsp coarse salt
2 quarts water
Instructions: 1. Place all ingredients in medium saucepan and bring to a boil.
2. Lower heat and simmer uncovered for 2030 minutes.
3. Strain and reserve.
4. Can be refrigerated 3 days or frozen for months.
|
0 |
|
0
0
0 |
